Chicken Shashlik


Chicken Shashlik

As intriguing as the food-community can get with each passing day, chicken has always played a fixated integral part to the taste-buds. Be it a barbeque, searing-in or even a happy-to-do picnic chicken sandwich, the flavour that it incorporates with fluidity can get our taste buds tingling. One dish that surely needs to cluck-in is the delicious and mouth-watering Chicken Shashlik. And while many might frown upon the dish being a restaurant-only preparation, the Shashlik can be quite easy to chalk-out. 

Shashlik, or simply known as skewers, interestingly has slavic origins. While the word can in an aerial perspective mean just skewers, the word is used in a much fuller context. In Russia, shashlik was popular already until the 18th century and it was called “spit” meat and was roasted on a spit. According to historical sources, in Russian traditions of medieval cuisine, there was a method of roasting rabbits, chickens, pigs, etc on a spit. This type of meat was mainly served at feasts held at wealthy people’s places, since its preparation required a lot of wood and time. 

But, fret not for those are just the ancient shenanigans; like eating uncooked meat. But things are different now and we have evolved towards much delicious versions of dishes. According to historical sources, we can see that many people at different periods of time called shashlik differently. This is still true because of many customs and habits in different cultures. For example, in Armenia shashlik is called “horovats”, Azerbaijanian shashlik is called “kebab”; “shish-kebab” is a Turkish shashlik. For more recent terms, Shashlik, is usually referred to as cubes of meat cooked on skewers until fat-dripped. Fondly eaten in and around central Asia and many middle-eastern countries, chicken shashlik has now grown into a must-haves in restaurants around the world. People in Mediterranean countries make shashlik in a completely different way. They skewer the ready formed meat with some mint added on wooden sticks and leave to bake in the coals. In Asian countries, they do it in another way: small pieces of meat (preferably lamb) are roasted.

So, we can see that traditions of cooking meat developed in different ways in different countries. There were a lot of factors that influenced it: climate, traditions, peculiarities of the religion, as well as people’s preferences. Nowadays, there are a huge number of techniques and recipes of how to cook tasty shashlik.

And as things are and as places differ, shashlik which mostly uses lamb meat, beef or even duck, due to certain religious and personal preferences has now skewered into chicken as well. And well, no one’s complaining!, and why should they? Cooked slowly, until oozed out with flavour and a tanginess of fried onions, have made chicken shashlik the first choice for many foodies out there. 

And for many who might think this is too foreign to be paid heed to, fret not ‘cause the preparation technique is too much in the rungs of sheesh kebab, and at times even chicken tikka when it comes to flavouring. But most importantly, the flavour isn’t the same at all. And this is something that makes it unique. 

But now, things don’t always seems good when just talked about. To get that delish string of flavourful chicken shashlik right onto your plates, there’s something that you have to do. Get your sears warm, for recipe is on its way: 

Chicken Shashlik at Thali & Pickles

Often served as an appetizer, Chicken Shashlik can fill you good for a two-course meal. Served usually on a bed of rice or at times with noodles, there’s too much in the dish to fathom. And as complicated and intricate the flavours are, get to know how our chefs cook. The main technique of shashlik (or shashlyk) is to marinate the meat in an acid liquid, typically based on vinegar, wine, lemon or other, for a few hours before grilling on a BBQ. The meat that is traditionally used is lamb but shashlik can also be made with chicken or even fish. But for now, let us go with chicken, shall we?

INGREDIENTS

  • 500 gm chicken boneless
  • 2 medium tomato
  • 2 tablespoon yoghurt (curd)
  • 2 inch ginger
  • 1 teaspoon coriander powder
  • 2 teaspoon powdered red chilli
  • 1 medium onion
  • 1 medium capsicum (green pepper)
  • 6 cloves garlic
  • 1 teaspoon black pepper
  • 5 teaspoon pureed tomato
  • 4 tablespoon butter

RECIPE OF KADHAI HICKEN-THALI AND PICKLES

Step 1: Marinate the chicken

Chop the onion, tomato and capsicum and keep aside. Make a paste of ginger and garlic. Take a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, salt and tomato puree. Add the boneless chicken pieces and mix well, coating all the pieces in the marinade properly. Add the vegetables. Cover and refrigerate for 2-3 hours.

Step 2: Grill the chicken skewers

Thread the chicken onto the skewers, alternating it with chunks of onion, tomato and capsicum. Brush with butter, then grill until chicken is cooked through and is golden brown. You can also pan grill the chicken. In this case, just ensure that you keep the flame low and keep turning the chicken pieces. You may have to alternately cover and uncover the pan and keep adding butter. Then, place the chicken skewers on a heated iron plate for a sizzling effect and splash a few drops of water and oil on it. Serve immediately with mint chutney. You can also serve it on a bed of rice or noodles and it would become a complete meal.

Chef tips      

  • ·         Small pieces of chicken should be used for best results.
  • ·         The greater the marination time, the better is the result.

 Well, like a premonition in talks, you are happy and content with that delicious little chicken shashlik in your hands. And we are right, aren’t we? Get that flavour into your drooling mouth and pull the world closer to you with the flavourful Chicken Shashlik prepared by world-class chefs at Thali & Pickles.

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